he heat and add the garlic and Essence. Let sit until
Cook pasta until al dente, drain, rinse in cold water and drain again.
Mix with 1/4 cup of Creamy Garlic Sauce.
Discard heavy bottom stems of broccoli.
Peel remaining stems and slice 1/4 inch thick.
Break florets of broccoli into smaller pieces.
Blanch stems and pieces about 2 minutes in boiling water.
Drain, rinse in cold water and drain again.
Pat dry with paper towels.
Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing.
Serve at room temperature or lightly chilled.
Cook the onion, carrot, celery, garlic and bacon, stirring, for about
eat.
Add in crushed garlic and mushrooms (optional) Cook for
Garlic Spread: remove papery skin from garlic head; cut top off garlic bulb, exposing
dd 10 of the roasted garlic cloves. Pour the hot mixture
Combine cream cheese, half and half, and butter in heavy saucepan.
Stir over low heat until creamy and butter has melted.
Blend in frosting mix and stir until blended well.
Add peppermint extract and food coloring.
You can divide into different colors and flavors.
Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
ink in the center.
Creamy Sauce:
In the mean
not tiny.
Next the garlic.
OK, you HAVE to
he bay leaf, sage, thyme, garlic and salt. heat to a
Marinate fish in herbs and garlic for 1 hour before grilling.<
combine buttermilk, heavy cream and garlic in a small saucepan and
urther 3 minutes, and add garlic for a further 5 minutes
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening; mix well.
Stir in ham.
Drop batter by tablespoon into deep oil heated to 375\u00b0.
Fry until golden.
Drain on paper towels.
Serve hot with Creamy Sauce.
Yields about 2 dozen.
Heat butter and oil in a large skillet on high heat. Add mushrooms and garlic and cook, stirring, for 1-2 mins, or until mushrooms begin to soften.
Stir in cream. Bring to a boil, stirring. Season to taste. Spoon onto toast and serve.
Heat oil and butter together in a large frying pan on high. When bubbling, add garlic and chili and saute 1-2 minutes.
Stir in curry paste and cook 30 seconds, stirring. Add shrimp and sliced scallions and cook, stirring, 2-3 minutes, until shrimp begin to color.
Pour in cream and bring to a boil. Reduce heat and simmer 1-2 minutes, until sauce has thickened and shrimp are cooked through. Season to taste.
Top with extra shredded scallion and serve with rice.
In a large frying pan, heat butter and oil. Add chili sauce, garlic and curry powder. Cook, stirring, for 1 min. Add lemon juice and simmer, stirring, for 1 min. Stir in cream. Bring to a boil, reduce heat and simmer for 4-5 mins, until thickened.
Add prawns and scallops and cook, stirring, for 3-4 mins, until prawns are pink. Season to taste. Add chives. Serve on toast with lemon wedges.
Heat oil and butter together in a large frying pan on high. When bubbling, add garlic and chili and saute for 1-2 mins.
Add curry powder and cook for 30 seconds, stirring. Add shrimp and scallions, stirring for 2-3 mins until shrimp begin to turn pink.
Pour in cream and bring to a boil. Reduce heat and simmer for 1-2 mins, until sauce has thickened and shrimp are cooked through. Season to taste.
Serve with rice, topped with shredded scallion.
nion in coconut oil, adding garlic powder and lemon juice to
In a 1 quart container combine the corn oil, garlic and sugar. Shake well. Add vinegar and shake well again.
Fill the container the rest of the way with Italian dressing, leaving just enough room to add one egg. Add the egg, and blend with a blender or hand-held blender for about 2 minutes.